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I dunno if u saw my post but I bought it ;) I just didn't know it'd be so cheap :) TY for your help tho :)Quote:
Originally posted by the fugative
:( Sorry Flute I do not have any substitutes only some recipies. Curry powder is a blend of spices and the one I posted is the simplest of the bunch
LOL ~~Quote:
flute : OK I found curry powder for .87 for .8oz & I bought it
I picked up several cans at Big Lots so I was about to offer to mail you some !
Jolie that woulnd't have worked anyway, it's due at 5pm on wednesday :) but ty :)
Todays Recipies
Peanut Butter and Jelly Potatoes
Medium-size sweet potatoes
Milk
Salt and pepper to season
Peanut butter
Jelly (your favorite flavor)
Scrub and bake potatoes in a moderate oven (375°) for 45 minutes. Cut in half; scoop our the centers. Mash with milk and season with salt and pepper. Refill potato skin halfway. Put in a tablespoon each of peanut butter and jelly. Fill with remaining mashed potatoes. Return to oven for 15 minutes.
:D
Peas and Cheese Stuffed Tomatoes
2 cups cooked peas
1 cup cubed Cheddar cheese
2 hard-boiled eggs, chopped
1/4 cup chopped celery
2 tablespoons chopped onion
2 tablespoons chopped pimento
1/3 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 - 1/2 teaspoon Tabasco sauce
12 medium tomatoes
12 large lettuce leaves
In a large bowl combine peas, cheese, eggs, celery, onion, and pimento. In another bowl, combine mayonnaise, salt, pepper, and Tabasco sauce. Add to pea mixture and toss to coat. Cover and chill several hours or overnight. Cut each tomato into wedges, being careful not to cut all the way through. Spoon mixture on top and serve on lettuce leaves
:D
Stuffed Pork Chops
1/2 cup dried apricots, cut in thin strips
1/2 cup finely chopped celery
4 tablespoons butter
1/3 cup water
2 cups soft bread crumbs
6 center loin pork chops, cut 1 1/2 inches thick
with a pocket
Salt and pepper to taste
11/2 cups applesauce
1/2 cup raisins
Simmer the apricots, celery, 2 tablespoons butter, and water in a covered saucepan about 5 minutes, or until the celery is tender. Toss together with the bread cubes and divide t he mixture, stuffing the chops. Use a skewer or toothpicks to keep them closed, and season with salt and pepper.
Melt remaining 2 tablespoons of butter in an ovenproof skillet and brown the chops on both sides. Spoon the applesauce over the chops and sprinkle with the raisins. Cover and bake in a preheated 350° oven for 30 minutes. Uncover and continue baking for another 15 minutes.
:D
Three-Layered Cheesecake
CRUST:
1 cup flour
1/2 cup chopped nuts
6 tablespoons brown sugar
6 tablespoons softened butter
Combine ingredients in mixer and blend until smooth. Press into greased 9-inch springform pan. Bake at 375° for 10 minutes and set aside.
CAKE:
2 pounds cream cheese, softened
*1 teaspoon vanilla sugar
1 1/2 cups sugar
4 eggs 3/4 cup ground filberts
1/8 teaspoon almond extract
2 ounces bittersweet chocolate
Mix cream cheese until smooth, adding vanilla sugar, sugar, and eggs one at a time. Remove 2 cups batter; mix with ground filberts and almond extract. Pour onto Crust and level with metal beveled spatula. Freeze for 1 hour. Melt chocolate. Remove another 2 cups cheese mixture and add to melted chocolate. Pour over filbert layer, leveling well. Freeze for 20 minutes. Pour remaining cheese layer onto chocolate mixture. Half fill 10x13-inch aluminum pan with water. Wrap bottom of springform pan with heavy-duty aluminum foil and place in water. Bake at 350° for 2 hours. Let cool for another 2 hours in oven without opening door. Refrigerate for at least 6 hours.
TOPPING:
1 (3 1/2-ounce) bar white milk chocolate
1 1/2 teaspoons coffee (liquid) 3 teaspoons water
1 teaspoon light corn syrup
Melt all ingredients over low heat until dissolved. Remove sides of springform pan. Pour topping over cake, allowing it to drizzle down sides. Decorate with chocolate curls.
*Note: To make vanilla sugar, bury two vanilla beans in one pound of granulated or confectioners’ sugar. Store in airtight container for about a week.
:D
CAPELLINI GAMBERI
2 Tbls. extra virgin olive oil
9 (21-25 count) shrimp, peeled and deveined
Creole seasoning to taste
2 Tbls. sun-dried tomatoes, julienned
1Tbls. Minced garlic
2 Tbls. lemon juice
1 Tbls. sliced green onions
1Tbls. Creole seasoning
2 Tbls. chopped basil
¼ lb. Angel hair pasta
Cook pasta according to package directions. Cool under cold running water and coat with a little olive oil. Set aside.
Heat olive oil in a sauté pan over medium-high heat. Season the shrimp with Creole seasoning. Sauté shrimp until they begin to turn pink. Add sun-dried tomatoes and garlic and cook an additional minute. Sprinkle in lemon juice, green onions, Creole seasoning and basil. Reheat pasta in a pot of boiling water. Add pasta to skillet and blend until all ingredients are incorporated. NOTE: It may be necessary to add a little water tot he skillet. Serve immediately.
PORK CHOP VALDOSTANA
4 (10-12 oz.) bone-in pork chops, butterflied
8 thin slices Prosciutto
4 slices Fontina cheese
salt and pepper to taste
4 Tbls. olive oil
1 cup sliced mushrooms
1.4 cup Porcini mushrooms
2 Tbls. chopped onions
1 Tbls. mined garlic
1 sprig of rosemary, chopped
1 cup Chianti wine
1 cup demi-glace
2 cups heavy whipping cream
1 Tbls. butter
Preheat oven to 350 degrees. Place a slice of Fontina between two slices of Prosciutto and lay inside each pork chop. Season chops well using salt and pepper. Heat two tablespoons of olive oil in a sauté pan over medium-high heat. Cook the pork chops until lightly browned on each side. Place the pan into the oven to finish the cooking process while preparing sauce.
Soak the Porcini mushrooms in one-half cup of hot water for about twenty minutes. Drain, reserving water and slice mushrooms. Heat two tablespoons of olive oil in a sauté pan over medium-high heat. Add the onions and garlic and cook until soft, approximately one minute. Add sliced mushrooms and cook an additional minute. Deglaze pan with red wine and reduce sauce by half. Add rosemary, Porcini mushrooms with reserved liquid and demi-glace. Bring mixture to a rolling boil, reduce heat to simmer and reduce sauce again by half. Add whipping cream and continue cooking sauce until thickened. Swirl in butter and season to taste using salt and pepper. Remove chops from oven and place one pork chop in the center of a dinner plate then top with the Porcini mushroom sauce.
PANEE VEAL
12 veal medallions
Creole seasoning to taste
1 cup seasoned flour
3 eggs
2 cups milk
2 cups seasoned Italian breadcrumbs
1 cup olive oil
2 cups heavy whipping cream
¼ cup butter
pinch of white pepper
½ cup Pecorino Romano cheese, grated
½ lb. Fettuccine
Cook pasta according to package directions. Drain and rinse under cold running water. Coat pasta lightly with olive oil. Set aside.
In a mixing bowl, combine eggs and milk to create an eggwash. Heat ¼ cup of oil in a skillet over medium-high heat. Season veal medallions with Creole seasoning. Dust each medallion in flour, dip into eggwash then coat with breadcrumbs, shaking off excess. Sauté veal in hot oil being careful not to crowd the skillet. The oil should come about halfway up the side of the veal. Cook each medallion approximately one minute or until golden brown. Carefully turn the veal and sauté on the other side for another minute. Remove the veal and drain on a plate lined with paper towels. Keep warm.
In another skillet, bring whipping cream to a rolling boil. Reduce the heat to simmer and add butter and pepper. Allow the butter to melt into the cream then add cheese, shaking pan until cheese is dissolved. Add cooked pasta and toss with the sauce. Serve three medallions with the pasta and sauce.
I don't eat veal - I find this recipe works equally well with chicken.
SICILIAN SAUCE FOR FISH
¼ cup extra virgin olive oil
½ cup finely chopped red onion
2 Tbls. chopped garlic
1 pint cherry tomatoes, quartered
½ cup black olives, pitted and halved
½ cup green olives, pitted and halved
2 Tbls. fresh basil, chopped
1 tsp. dry oregano
2 tsp. salt
½ tsp. black pepper
2 Tbls. capers
2 oz. balsamic vinegar
In a large mixing bowl, combine all ingredients until completely incorporated. Allow to set at room temperature for one hour prior to serving. Serve with grilled, fried, or sautéed fish or chicken.
Chef John Folse's Praline Bread Pudding Cake
This recipe was given to me by the master bread pudding chef, Sharon Jesowshek. I first tasted it in French Settlement, Louisiana, and could not rest until I had secured the recipe. It takes patience, but it is a true masterpiece.
1 ounce praline liquor
5 (10-inch) loaves French bread
1 quart milk
6 whole eggs
1 1/2 cups sugar
1/4 cup vanilla
1 tbsp cinnamon
1 tbsp nutmeg
1 tbsp vegetable oil
1 cup chopped pecans
1 cup raisins
Slice French into bread into 1/2-inch round croutons. In a large mixing bowl, combine milk, eggs and sugar. Using a wire whisk, blend ingredients well. Add praline liquor, vanilla, cinnamon and nutmeg. Continue to blend until all ingredients are well mixed. Oil a 10-inch cheesecake pan. Press 1 layer of French bread croutons into the bottom of the pan, making sure there are no void spaces. Sprinkle a small amount of pecans and raisins over this layer. Ladle in 1/3 of the custard mixture. Carefully press the custard into the croutons using the tips of your fingers. Continue this process until all croutons and custard are used up. You may find that 1-2 cups of the custard mixture will remain once the pan has been filled. This is normal and you must continue to add the custard, a little at a time, firmly pressing into the croutons until all has been used. This may take an hour or so. The bread pudding is always allowed to set in the refrigerator overnight before cooking. When ready to bake, preheat oven to 375 degrees F. Place the bread pudding pan into a larger pan filled with water. Cook in this water bath approximately 1 - 1 1/2 hours. Serve warm or cold. Slice into 14 wedges.
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Chef John Folse's White Chocolate Strawberry Ice Cream
All great ice cream recipes begin with a basic vanilla custard such as this one. The addition of flavors such as liqueurs, chocolate, herbs or even fresh fruit, may be added to convert this simple dessert into a magnificent creation. This version features fresh Louisiana strawberries for a cool summer treat.
4 ounces Bakers white chocolate squares
3/4 cup strawberries, largely diced
1 1/2 cups milk
1 1/2 cups cream
1 tbsp pure vanilla
1/4 tsp ground nutmeg
2 eggs
1/2 cup sugar
Prior to beginning your recipe, place the white chocolate in a stainless steel bowl over a pot of 120 degree F water until chocolate is totally melted. Stir occasionally to maintain a liquid state. In a sauce pot, combine milk, cream, vanilla and nutmeg and place over medium heat. Bring the milk to 190 degrees F or a very low simmer. Do not boil. While milk is heating, combine eggs and sugar in a stainless steel mixing bowl and whisk to blend. Slowly pour the hot milk into the eggs and sugar while whisking constantly to blend thoroughly. While whisking, pour the melted chocolate into the custard mixture until all is incorporated. Pour the mixture back into the sauce pot and stir constantly over medium heat until mixture returns to 190 degrees F. Do not cook to a boil, otherwise eggs will scramble. Pour the mixture through a fine sieve and refrigerate, preferably overnight. when fully chilled, place the contents in a home-style freezer and follow manufacturer's directions. When custard is half frozen add diced strawberries and continue to churn. NOTE: If you wish to add a little lightness to the texture, separate the egg yolks from the whites. Whip the whites separately with half the sugar and fold the whites into the custard mixture immediately before freezing. Garnish your white chocolate strawberry ice cream with sliced berries and strawberry syrup.
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Chef John Folse's White Chocolate Mint Ice Cream
4 ounces Bakers white chocolate squares
1 tbsp mint, finely minced
1 1/2 cups milk
1 1/2 cups cream
1 tbsp pure vanilla
1/4 tsp ground nutmeg
2 eggs
1/2 cup sugar
1 pint fresh blueberries
1 pint fresh strawberries, sliced
Prior to beginning your recipe, place the white chocolate in a stainless steel bowl over a pot of 120 degree F water until chocolate is totally melted. Stir occasionally to maintain a liquid state. In a saucepot combine milk, cream, vanilla and nutmeg in a saucepot and place over medium heat. Bring the milk to 190 degrees F or a very low simmer. Do not boil. While milk is heating, combine eggs and sugar in a stainless steel mixing bowl and whisk to blend. Slowly pour the hot milk into the eggs and sugar while whisking constantly to blend thoroughly. While whisking, pour the melted chocolate into the custard mixture until all is incorporated. Pour the mixture back into the saucepot and stir constantly over medium heat until mixture returns to 190 degrees F. Do not cook to a boil, otherwise eggs will scramble. Pour the mixture through a fine sieve, add mint and refrigerate, preferably overnight. When fully chilled, place the contents in a home-style ice cream freezer and follow manufacturer's directions. NOTE: If you wish to add a little lightness to the texture, separate the egg yolks from the whites. Whip the whites separately with half the sugar and fold the whites into the custard mixture immediately before freezing.
Raspberry Cream Cheese Coffeecake
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
1 tsp almond extract
1 egg
8 oz. cream cheese
1/4 cup sugar
1 egg
3/4 cup raspberry jam
1/4 cup sliced almonds
Preheat oven to 350F. In a large bowl, combine flour and 3/4 cup sugar.
Using pastry blender, cut in butter until mixture resembles coarse crumbs.
Reserve 1 cup of crumbs.
To remaining crumb mixture, add baking powder, baking soda, salt, sour
cream, almond extract, and 1 egg. Blend well. Spread batter over bottom and
1 1/2 inches up sides of greased and floured 9 inch springform pan.
Batter should be about 1/4 inch thick on sides.
In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg.
Blend well. Pour in batter lined pan. Spoon jam over cream cheese mixture. In a
small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam. Bake
for 45 to 55 minutes.
Fastest and Bestest Fudge Ever Ingredients:
4 cups powdered sugar, sifted
2/3 cup unsweetened cocoa
1/2 teaspoon ground cinnamon
1/3 cup milk
1 teaspoon vanilla
1/2 cup margarine or butter, cut into pieces
1/2 cup chopped pecans or walnuts
Combine powdered sugar, cocoa, and cinnamon in 8-cup glass
measure or casserole; pour in milk and vanilla. Sprinkle margarine over top.
Microwave, uncovered, at High power for 2 minutes. Mix well and pour into
aluminum foil-lined and greased 8 X 8-inch baking pan. Sprinkle pecans over
top of fudge and press in lightly. Refrigerate until firm. about 1 hour.
Remove fudge from pan; cut into squares
Makes 36 pieces.
Helpful Hints: Fudge can be refrigerated up to two weeks. Any kind of nuts
cans be used either on top or mixed in. In addition the fudge can be topped
with toasted coconut or cake decorations (confetti, sprinkles, etc.).
Wrapping Ideas: Present the fudge to Mom in a decorated shoe box lined with
tissue, or in a basket lined with a colorful napkin.
1 piece of fudge: About 80 calories, 3.7 gm fat (.6 gm saturated), trace of cholesterol,
31 mg sodium.
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Bailey's Truffle Fudge Recipe
3 c Semisweet chocolate chips
1 c Vanilla chips OR -More chocolate chips*
1/4 c Butter
3 c Powdered sugar
1 c Bailey's Irish Creme
1/2 c Chopped nuts; optional
TRUFFLE TOPPING
1 c Semisweet chocolate chips
1/2 c Vanilla chips OR -More chocolate chips*
2 tb Butter; cut in pieces
4 tb Bailey's Irish Creme
*Using all semisweet chocolate will yield a deeper, darker fudge.
FUDGE: Melt all chips with butter until they are soft enough to stir smooth.
Do not overheat. Add chocolate/butter mixture to powdered sugar and Baileys.
Stir until smooth. Add nuts, if desired. Mix well. Place fudge in an 8-inch square
pay sprayed with vegetable spray. Lay a sheet of plastic wrap on top and gently
press to smooth fudge.
TOPPING: Melt chips until smooth. Remove from heat. With a fork, beat in butter
and Bailey's until smooth. Spread topping over fudge with a knife. If a very smooth
top is desired, use a piece of plastic as done on fudge. Refrigerate until firm, 1 to 2 hours.
Can be frozen. Makes 64 pieces.
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Best Vanilla Fudge Recipe
2 c Sugar
1 Can (5-oz) evaporated milk
1/3 c Milk
1/8 ts Salt
1/4 c Butter
1 ts Vanilla extract
Broken nuts (optional)
Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan. Butter foil;
set aside. Butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar,
evaporated milk, milk, and salt. Cook and stir over medium-high heat to boiling. Carefully
clip a candy thermometer to the side of the saucepan. Cook and stir over medium-low-heat
to 238F, soft-ball stage (this should take 25 to 35 minutes). Immediately remove saucepan
from heat.
Add butter and vanilla, but do not stir. Cool mixture, without stirring, to 110F, lukewarm
(about 55 minutes). Remove candy thermometer from saucepan. Beat vigorously with a
wooden spoon till fudge becomes very thick and just starts to lose its gloss (about 10
minutes total). Do not overbeat. Immediately spread fudge into the prepared pan.
Score into 1-inch squares while warm. Top each square with a piece of nut, if desired.
When candy is firm, use the foil to lift the fudge out of the pan. Cut into squares. Store,
tightly covered, in the refrigerator. Makes about 1 lb (32 servings).
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Brown Sugar Fudge Recipe
1 c White Sugar; Granulated
1 c Light Brown Sugar; Firm Pack
1/2 c Heavy (Whipping) Cream
3 tb Molasses;
2 oz Unsweetened Chocolate;
2 Sqs 4 tb Butter; 1/2 stick
1 1/2 ts Vanilla
1/2 c Chopped Nuts; Optional
Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper
sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals,
and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass
with ice cubes and water and the sink with 1/2 inch of cold water.
Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter
melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan.
Increase the heat to medium and bring to a boil.
Boil, after washing down any crystals that may have formed, with a pastry brush dipped in
hot water from the thermometer bath, using as little water as possible. Introduce the
prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more
than necessary.
Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become
noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to
flatten it and should be al dente ~- slightly chewy -- between 230F and 240F. Because of the
molasses and brown sugar, it can ball at a lower temperature than some other fudges.
Shock by placing the saucepan in the cold water in the sink.
Seed by adding, without stirring, the vanilla. Then allow to cool.
Stir when luke warm and "skin" forms on the top (110 degrees F). Return the thermometer
to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with
an electric mixer, or with a food processor. Pause frequently to allow the fudge to react.
Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with
lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with
each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow
sluggishly back to the center when the processor is stopped.
Add 1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally
candies. Pour, score, and store when cool in an airtight container in the refrigerator or at room
temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen.
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Black Cat Cookies
1 cup crunchy peanut butter
1/3 cup water
2 eggs
1 packet chocolate cake mix
1 packet M & M's plain chocolate candy
1 packet red hots
1. Beat together peanut butter, eggs and Water.
2. Gradually add cake mix. Mix well.
3. Form dough into 1 inch balls.
4. Place on ungreased cookie sheet.
5. Flatten balls with bottom of glass dipped in sugar.
6. Pinch out 2 ears at top of cookie
7. Add M & M's for eyes and red hots for nose.
8. Press fork into dough for whiskers.
9. Bake at 375 degrees for 8 to 10 minutes.
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Halloween Black Cat Cupcakes
1 cup chocolate cookie crumbs
1 packet chocolate cake mix
24 pieces cookies
1 cup milk chocolate frosting
black string licorice
jelly beans
chocolate chips
1. Preheat oven to 200 Degrees Celsius.
2. Prepare 24 muffin cups with cooking spray and flour, set aside.
3. Prepare cake mix according to package directions, stirring in cookie crumbs.
4. Spoon batter into prepared muffin cups. Bake for 25 minutes.
5. Remove from pans then cool on a wire rack.
6. Make cat faces on each of the remaining 24 cookies by:
a/ Using some frosting, attach 4 small approx 2" licorice strings for whiskers
b/ 2 jelly bean halves for eyes and 2 chocolate chips for ears.
7. Let set for at least 1/2 an hour.
8. Frost cupcakes with remaining frosting.
9. Place on top of each cupcake a cat face.
10. Place 3" piece of licorice stick in back half of each cupcake for the cats tail.
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Boo Bites
Prep Time: 30 min.
Start to Finish: 1 Hr. 30 min.
Ingredients:
1/4 cup (1/2 stick) margarine or butter
30 large marshmallows or 3 cups miniature marshmallows
1/4 cup light corn syrup
1/2 cup REESE'S Creamy Peanut Butter
1/3 cup HERSHEY'S Semi-Sweet Chocolate Chips
4-1/2 cups crisp rice cereal
Instructions:
Line cookie sheet with wax paper.
Melt butter in large saucepan over low heat. Add marshmallows. Cook, stirring constantly,
until marshmallows are melted. Remove from heat.
Add corn syrup; stir until well blended. Add peanut butter and chocolate chips; stir until
chips are melted and mixture is well blended. Add cereal; stir until well coated. Cool slightly.
With wet hands, shape mixture into 1-1/2 inch balls; place balls on prepared cookie sheet.
Cool completely. Store in cool, dry place. About 4 dozen bites.
Todays Recipies
Pasta With Green Peas, Basil, And Scallions
2 cups Fresh or frozen green peas
2 tablespoons Butter
1/4 cup Dry vermouth
1/2 cup Chopped fresh scallions
Including tender green parts
2 tablespoons Finely chopped fresh basil
OR 1 teaspoon dried
1/2 pound Freshly made pasta
Salt
Freshly ground black pepper
If using fresh peas, parboil and drain. If using frozen, boil to thaw and
drain. Heat the butter in a large skillet and add the vermouth and
scallions. Cook for about 10 minutes until scallions turn soft and the
vermouth thickens and deglazes the pan. Add the peas and basil, turn the
heat to high for 2 minutes, and pour immediately over pasta. Toss well and serve.
:D
Curried Peas
2 teaspoons Oil
2 teaspoons Butter or margarine
1 cup Minced onions
1 Garlic clove
1 slice Gingerroot (1/2" thick) -- peeled
1 dash Caraway seeds
1/2 teaspoon Salt
1 dash Black pepper
1 dash Ground turmeric
1/4 cup Tomato puree
10 ounces Frozen peas -- -=OR=-
1 pound -Fresh peas
1 dash Ground coriander
1/8 teaspoon Ground cumin
1/8 teaspoon Red pepper
1 1/4 cups Sliced mushrooms
Plain yogurt (optional)
Sweet chutney (optional)
Heat oil and butter in large heavy skillet. Add onions and saute until tender.
Puree garlic and ginger in blender with small amount of water and add to onions.
Add caraway seeds, salt, pepper and turmeric.
Cook 8 minutes, stirring often to prevent sticking and scorching.
Add tomato puree and heat through. Add peas and simmer 5 minutes.
Add coriander, cumin and red pepper and cook 10 minutes.
Add mushrooms, cover and cook 10 minutes longer, or until mushrooms are tender.
Serve with yogurt and sweet chutney, if desired.
:D
Somlói galuska
Cakes
6 eggs, 6 tbsp of sugar, 6 level tbsp of flour, vanilla flavouring, 2 heaped tbsp cocoa powder
Walnut cream
4 oz butter, 4 oz ground walnuts, 5 oz milk, 1 heaped tbsp sugar, 1 tbsp rum, 1 heaped tsp flour
Chocolate cream
5 oz milk, 1 egg, 1 heaped tbsp sugar, 4 oz butter, 1 heaped tsp flour, 2 heaped tbsp cocoa
Topping
half pint whipping cream, 2 and half fl oz milk, 1 tbsp rum, 4 oz sugar, 2 tbsp cocoa powder, 1 handful raisins sokaed in rum
Butter and flour two square or rectangular cake tins. Heat the oven to 350 F.
Make a vanilla cake and a chocolate cake as follows: sperate the eggs and beat the yolks with sugar until thik and frothy. Fold in the flour. Beat the egg whites until stiff, fold them into the batter.
Divide the cake batter in two parts. Flavour one part with 2 heaped tbsp cocoa and the other with vanilla. Put each miture into the cake tins. Bake for about 15 min, until the cakes come away from edges of the tin. Turn out onto a cake rack and leave to cool.
Prepare a nut cream by mixing the walnuts with the butter, milk, flour, sugar and rum. Bring to boil, stirring well, then remove from the heat. Leave to cool, then spread over one of the cakes, sprinkle with raisins and put the other cake on top.
To make the chocolate cream, mix the milk with the beaten egg, butter, flour, sugar and cocoa. Heat slowly, stirring, until thick. Don't let the miture boil. Leave to cool a bit, then spread on the top of the cake and leave to rest.
When the cream is stiff, cut the cake into little squares and pile them up on a dish. Mix the milk with 2 oz sugar and the rum, pour over the cake. Decorate with whipped cream.
Before serving, mix the remaining cocoa with sugar and a little water to make a thick sauce and pour over the the whipped cream.
:D
SOPA DE MILHO
1 16 oz. corn can (drained) or 2 cups fresh or frozen corn
4 cups milk
1 small onion
1 slice white bread
salt and pepper to taste
4 small cooked shrimp
fresh parsley, minced
Place the corn, milk, onion and bread in a blender and blend until you have a smooth liquid. Place the liquid misture in a large saucepan and bring to a boil over medium heat. Season to taste. Serve garnished with the shrimp and parsley.
:D
MOQUECA DE PEIXE
2 lb fillets of sole, flounder, plaice or any white fish cut into 2 inch pieces
1 medium onion, chopped
1 or 2 fresh hot chilli peppers, seeded and chopped
2 medium tomatoes, peeled and chopped
1 clove garlic, chopped
1 tbsp fresh coriander leaves
salt
3 tbsp lime or lemon juice
1/4 cup dende or olive oil
Put the fish into a large bowl. In a blender or food processor combine the
onion, chilli pepper, tomatoes, garlic, coriander, salt to taste, and lime
or lemon juice. Reduce to a puree and add to the fish, mixing lightly.
Stand for 1 hour. Transfer to a saucepan and add 6 tbsp of water and half
of oil. Cover and simmer for about 5 minutes until the fish is done. Pour
in the remaining oil and heat for 1 more minute. Serve with rice.
:D